Pad Thai - Shrimp
Updated: Aug 28
Okay, I have been on an Asian kick the last few days, a friend of mine loves Pad Thai but I wanted to make it less saucy. Whenever we get it, it is drowning in sauce and you sort of do not taste anything else. Here is my take on this classic dish.
1/2 pound Thai rice noodles prepped as directed on package
1 cup of peeled cooked shrimp - I fry them up in a sweet chili sauce
2 cups bean sprouts
2 scallions, diced, the entire onion
1 egg, whisked
3 tablespoons rough ground roasted peanuts
2 tablespoons of fish sauce
1 tablespoon rice vinegar
1 tablespoon raw sugar or Agava
1/2 teaspoons paprika
Place Wok on medium/high heat, add about 1/3 cup of oil of choice, and bring to shimmering.
Drain noodles and add to wok, quickly stir fry, then add vinegar, fish sauce, and paprika, stir to coat. Push noodles to the side of the wok.
Add more oil if needed, now cook the egg, once firm, break up, and add to noodles.
Next, add the balance of ingredients with the exception of the crushed peanuts. Stir to warm through. Take the noodles down and combine. Now add most of the peanuts and serve. Garnish with Scallion greens and crushed peanuts.